Hasselback Teriyaki Tofu with Cucumber salad

Nika’s PickTOFU+55g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

Teriyaki tofu

• 400 g firm tofu
• 120 g teriyaki sauce
• 30 g soy sauce
• 15 g sesame oil
• 1 tsp apple cider vinegar
• 2 cloves garlic
• 5 g fresh ginger
• 1 tbsp sesame seeds
• 1 pinch chili powder
• 1 pinch ground cinnamon
• 1 tsp cornstarch

serving

• 200 g jasmine rice
• Sichuan chili oil (to taste)

salad

• 1 cucumber
• 1 pinch salt
• 40 g peanuts (crushed)
• 1 handful fresh coriander
• 45 g peanut butter
• 15 g soy sauce
• 1 tbsp agave syrup (or liquid sweetener)
• 1/2 lime (juice)
• 1 clove garlic

Contains: gluten, nuts, sesame, soy

How to make it

1. Cut the tofu in half if using a large 400g piece of firm tofu. If using smaller 200g pieces of extra firm tofu, leave them whole.
2. Place Chinese chopsticks on either side of the first piece of tofu and cut it hasselback style - creating fan-like cuts as shown in the video. The chopsticks will prevent you from cutting too deep through the tofu, creating a beautiful fan shape. Make the cuts as thin as possible.

Nutrition